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Roasted Strawberries & Lime Basil Ice Cream: A Fresh and Flavorful Delight

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Roasted Strawberries & Lime Basil Ice Cream is a sophisticated dessert that blends sweet, tangy, and herbal flavors. The caramelized roasted strawberries complement the creamy lime basil ice cream for a fresh and vibrant treat.

Ingredients

2 cups fresh strawberries, hulled and halved

2 tablespoons granulated sugar or honey

1 teaspoon lime zest

2 cups heavy cream

1 cup whole milk

¾ cup granulated sugar

5 large egg yolks

1 teaspoon pure vanilla extract

1 tablespoon freshly squeezed lime juice

1 teaspoon lime zest

2 tablespoons fresh basil leaves, finely chopped

Fresh basil leaves (for garnishing, optional)

Thinly sliced lime wedges (for garnishing, optional)

A drizzle of strawberry syrup or honey (for garnishing, optional)

Instructions

  1. Roast the Strawberries: Preheat the oven to 375°F (190°C). Arrange the strawberries on a baking sheet lined with parchment paper. Sprinkle with granulated sugar and lime zest. Roast for 20 minutes, stirring halfway through. Let the strawberries cool completely, then blend or mash them into a puree or leave them slightly chunky.
  2. Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium-low heat until warm but not boiling. In a separate bowl, whisk the egg yolks and remaining sugar until pale and creamy. Gradually temper the yolks by adding small amounts of the warm cream mixture while whisking. Slowly pour the tempered yolks back into the saucepan, whisking constantly. Cook over low heat, stirring until the mixture thickens. Remove from heat.
  3. Infuse the Basil: Add the chopped basil leaves to the custard base while warm. Stir gently to release the basil’s aroma and steep for 15 minutes. Strain the custard through a fine-mesh sieve to remove the basil and any lumps.
  4. Combine the Flavors: Mix the cooled roasted strawberry puree into the custard base. Stir in the lime juice, lime zest, and vanilla extract. Cover the mixture with plastic wrap, pressing it directly onto the surface, and chill in the refrigerator for at least 4 hours.
  5. Churn the Ice Cream: Pour the chilled custard base into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency.
  6. Freeze Until Firm: Transfer the churned ice cream to an airtight container. Cover the surface with parchment or plastic wrap and freeze for at least 4 hours, until firm.
  7. Serve and Enjoy: Scoop the ice cream into bowls or cones. Garnish with fresh basil, a drizzle of strawberry syrup, or thinly sliced lime wedges.

Notes

Roast strawberries in smaller batches for even caramelization.

Adjust the sweetness by varying the amount of sugar in both the roasted strawberries and custard base.

Chill the custard base thoroughly before churning for the best texture.

Use fresh, ripe strawberries and fragrant basil for the most vibrant flavor.

If you don’t have an ice cream maker, freeze the custard in a shallow dish, stirring every 30 minutes until creamy.

Nutrition

Find it online: https://chocolatecoveredamy.com/roasted-strawberries-lime-basil-ice-cream/